1

CHAPTER I

INTRODUCTION

Background of the Study

Many people today do not know the importance of pandan plant in our native

culinary cooking. Pandan (Pandanus amaryllifolius) plant is predominantly used in the

Southeast Asian cooking.

Pandan (Pandanus amaryllifolius) is widely used in culinary cooking. It enhances

the color, flavor and aroma of the food. It can also be used as a flavoring in many ways

such as ice cream, juice, cake, shake and etc.

Based on the fact that stated above, pandan leaves have a lot of health benefits

that can cure illnesses. The researcher decided to conduct a study in utilizing the pandan

leaves as a flavoring to a widely consumed native delicacy, espasol. This is to find out if

the blended pandan leaves can enhance the taste and aroma of the said delicacy.

Heben (2016) stated that, the health benefits of pandan leaves are very potent for

some other treatment. Based on many long term studies and observations, pandan leaves

occur to have many health benefits. It can be a natural and safe traditional cure for high

blood pressure, eliminate dandruff, blacken hair, overcome a weak nerves, rheumatism or

anti-rheumatic and stiff, boost appetite, nourish and boost your health, pain relief, reduce

cramps, anti-carcinogenic properties, great for anxiety and stress and gum pain . It is also

recommended by some doctors to help you boost your health

As many people observed, the uses of pandan plant are not only limited in

cooking. Each part has been found to have medicinal benefits containing tannin,

glycosides and alka-

 2
loids, which are said to be the reason for the effectiveness of such various health

concerns.

Objectives of the Study

Generally the study was conducted to find out the acceptability of pandan

decoction when added as flavoring in espasol.

Specifically, it has the following objectives.

1. To find out which treatment is acceptable in terms of appearance, aroma, color,

texture, flavor and general acceptability;

2. To determine if there is a significant difference among the treatment in terms

of appearance, aroma, color, texture, flavor and general acceptability; and

3. To determine which of the treatment cost less.

Importance of the Study

The result of this study is beneficial to the following:

Consumers. The results of this study would provide them knowledge and

information about pandan which is easy to plant and not expensive than other plant or

trees.

Students. The study would provide them the idea on how important is pandan

leaves in culinary arts. Also they will be aware about the health benefits of the pandan

leaves.
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Community. The result of the study would benefit the people specially those

who engage in native delicacy business. This would also encourage them to continuously

enhance their products.

Future researchers. The result of the study would motivate them to improve the

of uses of pandan leaves in native culinary arts.

Housewives. To encourage them to make pandan espasol as their source of

income and to improve it as a “pasalubong”.

Scope and Limitation of the Study

This study was limited in making espasol with pandan leaves decoction added in

each treatment. The product quantity was evaluated in terms of appearance, aroma, color,

texture, flavor and general acceptability. This study was conducted at Capiz State

University, Pontevedra Campus, at Hospitality Management Department during the 1 st

semester of the academic year 2017-2018.

Definition of Terms

Aroma In this study, it refers to the scent or smell of the pandan in the espasol.

Appearance is the way that someone or something looks. In this study, it refers

to the outward look of the pandan flavored espasol.

Butong is a young coconut meat added into the products (espasol).

Coconut water is a clear liquid inside from the fruits of the coconut palm. In this

study, it is used as the original ingredients in the espasol which is substituted by pandan

decoction.
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Color In this study, it refers to the color of pandan in espasol which is being

evaluated by the panel.

Espasol or baye-baye is a cylinder shaped Filipino rice cake flavored with

pandan leaves decoction. It is made from rice flour cooked in coconut milk and

sweetened coconut strips, dusted with toasted rice flour.

Flavoring In this study, it refers to the taste of the pandan in the espasol.

General acceptability This refers to the general acceptance of the tasters or

evaluators of pandan decoction in the espasol as flavoring.

Pandan (Pandanus amaryllifolius) is a tropical plant in Southeast Asian cuisine.

In this study, instead of using coconut water, the researchers use pandan decoction as

their main flavoring.

Texture is the way that something feels when you touch it (Meriam Webster

Dictionary).

Treatment is something that deals with or discuss a subject (Meriam Webster

Dictionary).
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CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents the review of related literature about the study taken from

books and journals from local and foreign sources.

Related Literature

Characteristics of Pandan leaves

Pandan tastes nothing like vanilla. Some say that the aroma and flavor of Pandan

is similar to that of coconuts–which is strange considering that the two ingredients are

usually paired together. The flavor of pandan is wholly unique but tastes like a banana,

leafy, sort of grassy, a little bit nutty, and a lot like Jasmine rice–all at the same time.

Anggeokbee (2012) stated that the special fragrance of the leaves makes the food

smells good. He also stated that cooking pandan has a medical value in curing certain

diseases. It is natural and has no side effects.

Chemical Composition of Pandan leaves

According to Setyowati & Siemonsma (1999), amaryllifolius is well-known as

the only pandanus with scented leaves.

Teng et al., (1979) and Routray & Rayaguru (2010) cited that this aroma

characteristic of P. amaryllifolius leaves has stimulated research into its biochemistry in

hope to extract an essential oil.

In addition, each leaf of pandan is also effective in reducing stomach cramps and

stomach spasm. In the same manner, many people discovered and proved that it is an
 6
effective remedy for cough as well. So it is well considered being one of your best chose

to plant and introduce in your garden.

Heben (2016) stated that the health benefits of Pandan Leaves is very potent for

some other treatment. Based on many long term studies and observations pandan leaves

occur to have so many benefits for health. It can be a natural and safe traditional cure for

High Blood Pressure, Eliminate Dandruff, Blacken Hair, Overcoming Weak nerves,

Rheumatism or Anti-Rheumatic and Stiff, Boost Appetite, Nourish and Boost your

health, Pain relief, Reduce Cramps, Anti-carcinogenic Properties, Great for anxiety and

stress and Gum pain . It is also recommended by some doctors to help you boost your

health.

Health Benefits of Pandan Leaves

Lower High Blood Pressure

According to Helen (2016), pandan leaves is beneficial for high blood pressure.

Dizziness and tiredness are common symptoms of high blood pressure and it can drive

stroke. To prevent the effect, people who have high blood pressure should preserve their

diet of some booster blood pressure food.

In doing this, are boiled in two cups of water until the remaining water is half of

the first amount. Drink half of the portion in the morning and the rest in the evening

regularly to normalize blood pressure.

Eliminate Dandruff

Dandruff can cause itchy, head flaking, scalp and even hair loss. Ten fresh pandan

leaves are mashed until it feel smooth then mix it with approximately 100 ml of water.
 7
Apply the mixture throughout the scalp. Let stand for about 30 minutes before rinsing of

it with water or shampooing. This will be done regularly. In addition, besides eliminating

dandruff, pandan leaves can also nourish hair.

Blacken Hair

To blacken hair seven pieces of pandan leaves and boil with water. Let the water

condense all night. Noni fruit can be mixed with the pandan water in the morning and

massage to scalp. This will be done better effect.

Overcoming Weak nerves

Due to the reduction of exiting nerve stimulation people can undergo frequent

cramp. This indicates weakening of nerves. Pandan leaves help in overcoming weak

nerves as a herbal cure by chop three pieces of pandan leaves then boil it with three cup

of water until 2 cups just remain. Cool down and drink it in the morning and afternoon.

Rheumatism or Anti-Rheumatic and Stiff

Arthritis can actually affect not only elderly, but also the young people as well.

Three (3) pieces of pandan leaves, will be chopped then, mixed it with heated

coconut oil. After it cools down, it can be as liniment to the affected part of rheumatism.

Boost Appetite

Pandan leaves can also help in losing appetite by boiling 10 grams of pandan

leaves into 3 glasses of water until a cup remain and drink in the morning and evening.

Nourish and Boost Health

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The nourishing essential oils of pandan leaves contain glycidudes, alkaloids,

traces of tannin and isoprene esters that can boost one’s health.

Pain relief

Pandan leaves are also very potent for pain relief. These contain laxative

properties that can act as pain reliever for headache, ear pain, chest pain, and arthritis.

Reduce Cramps

For cramps, you can use pandan leaves as a traditional cure to help reduce it.

Pandan leaves can also help with gastrointestinal track cramps, especially stomach

cramps. Make pandan leaves tea and drink it to help reduce cramps.

Anti-carcinogenic Properties

Another amazing benefits of pandan leaves is preventing cancer. It can counteract

the effect of toxins and inhibits cancer cell development. It is said that pandan leaf tea

can also heal some type of cancer.

Great for Anxiety and Stress

Drinking 2 or 3 cups of pandan tea a day will help anxiety and stress problem.

Gum pain

For gum pain or any oral discomforts, try to chew fresh or dried pandan leaves. It

is one of the great ways to get rid of the problem.

Natural Mosquito Repellent

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One little mosquito can bring worst harm to you. Many diseases caused by

mosquito happen in a year. Especially during rainy season. Rub skin with extract pandan

leaves for better protection against those harmful mosquitoes.

After Child Birth Relaxing Energy

After child birth mothers completely lose energy and feel tired. Pandan leaf tea

can be given to them as a relaxant.

Reduce Fevers

Another benefit of pandan leaf tea is reducing fever. It can be a traditional cure to

help reduce your fever. It is also often recommended by doctors to their patients who

have high fever. The effect can immediately lower patients’ temperature.

Eliminate Tinea Versicolor

Fungus in the skin can cause tinea versicolor. It can make the skin look awful. For

some people who have skin fungus problem pandan leaf can help get rid of it. Extract

some juice of pandan leaves, then mix it to a cup of salt water and consume one cup a

day. This will be done for at least 3 days to have the best effect.

Detoxing Agent

It is not a secret anymore that the body contain toxins. Eventhough the liver is in

charge of removing toxins, it can malfunction if the diet cannot be maintained. Use

pandan leaf concurrently as a detoxing agent. It can detox both the liver and body from

unhealthy substance or toxins.

Mild Laxative for Children

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If children have some indigestion pandan leaf tea is a safe and mild laxative

natural cure for your children.

Heal Sunburns

Add a lot of pandan leaf tea to bath. Soak in while bathing. It can help sooth away

sunburns.

Natural Cockroach Repellent

Cockroach is harmful as mosquito. Not only can the shape of it which can give a

heart attack but it bring millions of bacteria and infectious agents. Using some

commercial bug’s killer spray may cause another problem inside the house. It will release

the bacteria in some radius. One natural way to deal with it is using extract of pandan.

Some water mix with the extract to a spray bottle. This is sprayed it anywhere and the

cockroaches are mostly like to appear

Antihyperglycemic Effect

Some study in Thailand have been published on Pharmacognosy Magazine in

2015. According to the study pandan leaf tea or pandan leaf extract can help people lower

their blood sugar which is another good news for diabetes patients. Although the

experiment involved none of diabetes patients, it’s been proven that the plasma glucose

of those people was significantly decreasing.

Treat Muscle Pain

Pandan leaves have also a great effect in treating muscle pains. Pandan leaf are

drinking as tea as soon as muscle pains caused by fatigue and felt.

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Overcome Men Health Problem

For premature ejaculation or impotence for men, pandan leaves are also very

effective to be a cure.

Utilization of Pandan Leaves

Anggeeoke (2012) that there are various pandan leaves benefits to go along with

the culinary uses of the pandan leaves. It stated that the pandan leaves are very beneficial

for various health conditions. It consist of essential oils, traces of tannin, glycosides and

alkaloids as well. As a matter of fact, whole pandan plant is considered to be diuretic and

is extremely useful for healing various wounds and diseases like smallpox. Pandan leaves

are said to be pain relievers and used that way to cure chest pain, headache, reduce fever,

arthritis, earache, etc. Pandan leaves are also used as a healthy laxative for children.

Chewing pandan leaves is an easy way to get rid of gum pain.

Based on other researchers Raghavan, Susheela (2007) Tan, Hugh T.W (2005)

and McGee, H. (2004) on their statement, the pandan or screwpine, also called pandanus,

daun pandan, and screw palm, is a shrub with strap shaped leaves reminiscent of palm

leaves. Some species of this plant have highly aromatic leaves that are prized in cooking.

The flowers are also aromatic, and an extract called kewra (or keora) is made from them

and used in Indian milk-based sweets. They are widely distributed throughout Southeast

Asia and other tropical regions.

They also stated that the leaves are used extensively for cooking throughout

India and Southeast Asia. They are used particularly in Thai, Malaysian, Indonesian and
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New Guinea cuisine. Their floral flavor are used to flavor rices dishes, soups, curries,

puddings, desserts, and beverages.

Native Delicacies

Biko (Suman)

Suman or biko (in Luzon) is a Filipino rice cake made from glutinous rice,

coconut milk, and brown sugar. Quan (2017) has other variants for suman, like ube

suman, suman pandan (green color and with pandan flavor) and suman tagalog.

Kalamay Hati

A sticky sweet delicacy made of brown sugar, glutinous rice flour, and coconut

milk.

Alupi

Alupi is a steamed grated cassava mixed with sugar and young coconut wrapped

in banana leaves.

Cuchinta

Is made of rice flour, sugar, lye, food color, water,and grated coconut for

toppings, but nowadays some people use grated cheese as toppings too. The ingredients

(except the toppings of course) are simply mixed and steamed until done.

Palitaw

Perfect for merienda, “inday-inday” as called in Negros Occidental, is popularly

known as “palitaw”. It is a small, flat, sweet rice cake made from malagkit (sticky rice) it
 14
is first washed, sooked and ground after excess water is let out from the grinding process,

scoops of the batter are rolled and the flattened to disk shapes and droped into boiling

water where they float to the surface as flat discs an indication that they’re done,. Palitaw

is the best when served with grated coconut and muscovado sugar.

Maja Blanca

Maja blanca is made from coconut milk, cornstarch or ground rice, and sugar. It

is often called coconut pudding.

Ibos

A perfect pair for ripe mango, suman sa ibos is made from buri or palm leaves.

The word “ibos” pertains to the buri leaves or palm leaves that are used to hold the

ingredients. This is the counterpart of banana leaves in other suman recipes. In Negros,

the suman wrapped in banana leaves is called “but-ong”.

Puto

Puto is a steamed rice muffin made from rice flour. It is traditionally in plain

white banana leaves lining.

Cassava Pudding

One of the Quan’s very popular kakanin is cassava pudding. It is made from

grated cassava, sugar, and young coconut strips.

Suman Latik

This yummy suman latik is made of glutinous rice cooked with coconut milk and

wrapped in banana leaf.

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What made the suman latik extra yummy is the “latik” or coco jam that is topped

to the suman when served.

Bibingka

Bibingka is a ground rice cake made with galapong, sugar, and coconut milk.

Quan’s bibingka is cooked differently from the other usual bibingka because it is steamed

before it goes into the oven.

Sapin-sapin

The very colorful and great dessert, sapin-sapin is a multilayer rice cake with

different colors usually white, orange and purple. It is served with latik and goes perfectly

with any drink.

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CHAPTER III

METHODOLOGY

This chapter presents the material and equipment used in the study, methods of

investigation, experimental design, treatment and procedures, statistical tools and analysis

of the study.

Materials and Equipment

Materials

In the preparation of food item, the following materials were used: pandan

decoction as the flavoring, glutinous rice, coconut water, sugar, and butong (young

coconut).

Equipment:

The equipment used in this study were a measuring cup and spoon, weighing

scale, bowl, plate, blender, wax paper, strainer, chopping board, utility tray, mixing bowl,

stoves, ladle, and pan.

Procedure in Making Pandan Decoction

Wash thoroughly the pandan leaves and cut into an inch size. With different

amount of weight of pandan, put into a blender with 800 ml of water and blend it. After

blending, strain and put into a mixing bowl. (Figure 1.0)

Treatments:

A – 100 grms. pandan leaves per 800 ml water

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B – 200 grms. pandan leaves per 800 ml water

C – 300 grms. pandan leaves per 800 ml water

Procedure in Making Pandan Flavored Espasol

Toast malagkit for 20 minutes on low heat and grind finely. Boil coconut milk/

pandan decoction and sugar for 15 minutes stirring constantly. Add grated coconut,

continue stirring and add ground malagkit little by little, reserving ½ cup for rolling.

Cook 15 minutes on low heat until mixture is thick enough to roll. Spread wax paper with

powdered malagkit and spoon out cooked mixture. Roll into 8 x 1 ½ inch thick rolls.

Slice into 1-inch piece and wrap in wax paper. (Figure 2.0)

Treatment A Treatment B

1 cup malagkit 1 cup malagkit

¾ cup grated coconut ¾ cup grated coconut

1 cup sugar 1 cup sugar

1 cup pandan decoction 1 cup pandan decoction

(blend w/100 g pandan leaves) (blend w/200 g pandan leaves)

¾ coconut oil ¾ coconut oil

Treatment C Treatment D

1 cup malagkit 1 cup malagkit

¾ cup grated coconut ¾ cup grated coconut

1 cup sugar 1 cup sugar

1 cup pandan decoction 1 cup coconut water

(blend w/300 g pandan leaves) ¾ coconut oil

¾ coconut oil
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Selecting good
quality of pandan
leaves

Washing

Cutting

Blending

Mixing

Cooking

Cooling

Wrapping

Finish product

Figure 1.0. Flow chart preparing in pandan flavored espasol.

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Evaluation Procedure

The espasol with pandan flavor was presented and evaluated by (20) twenty

panel members composed of selected faculty, staff and students of Capiz State

University, Pontevedra, Campus, Bailan, Pontevedra, Capiz.

Coded samples were given to each member of the panel. The panel were oriented

on what and how to evaluate the products. They were given a score card to evaluate the

products’ sensory qualities, namely appearance, aroma, color, texture, flavor and general

acceptability. The panel members were free to express their judgment.

Analysis of Data

The rating given by the evaluators were tabulated. Treatment means were

calculated by adding the rating of the 20 evaluators and divide by 20. The treatment

means were then subjected on the analysis of variance (ANOVA) using statistical tool for

agricultural research (STAR) with the help of statistician.

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CHAPTER IV

RESULTS AND DISCUSSION

This chapter presents the results of the experimental study based on the evaluation

of espasol. The product was presented to the panelist for evaluation as to appearance,

color, aroma, texture, flavor and general acceptability.

Evaluation of Espasol

Appearance

The mean score on appearance of espasol is shown in table 1.0. Data revealed that

treatment A got the highest mean score of 8.12 which is “liked extremely” followed by

the treatment D with the mean score of 8.05, and treatment B with the mean score of

8.02. These two treatment were “liked very much” Treatment C got the mean score of 7.9

and was verbally interpreted as “liked moderately”.

Flavor

Table 2.0 shows the mean score of flavor of espasol. Treatment D has the highest

mean score of 8.03 followed by the treatment A with the mean score of 7.98, then

Treatment C with the mean score of 7.93 and Treatment B with the mean score of 7.88

these four treatments were interpreted as “liked very much.”

Texture

Table 3.0 shown the mean score of texture of Espasol. Treatment B and D got the

highest mean score of 7.85 followed by Treatment C with interpreted of “liked very

much” and Treatment A with the mean score of 7.8 with interpreted of liked moderately.
 21
Analysis of variance on the mean score on texture of Espasol in Table 3.1 shown

no significant difference among treatments.

Table 1.0. Mean score on the appearance of espasol.

VERBAL
TREATMENT REPLICATION TOTAL MEAN
INTERPRETATION
I II III
A 8.1 8.1 8.15 24.35 8.12 Liked extremely
B 7.95 8 8.1 24.05 8.02 Liked Very Much
C 7.75 7.75 8.2 23.7 7.9 Liked Moderately
D 8.1 7.85 8.2 24.15 8.05 Liked Very Much
TOTAL 96.25
GRAND MEAN 8.02 LIKED VERY MUCH

Table 1.1. Analysis of variance on the appearance of espasol.

SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
Pr(>F)
VARIATION FREEDOM SQUARES SQUARE F
Treatment 3 0.0740 0.0247 0.92 0.4719
Error 8 0.2133 0.0267
Total 11 0.2873
ns-not significant CV- 2.04%

Table 2.0. Mean score on the flavor of espasol.

VERBAL
TREATMENT REPLICATION TOTAL MEAN
INTERPRETATION
I II III
A 7.75 8.2 8 23.95 7.98 Liked Very Much
B 7.75 7.9 8 23.65 7.88 Liked Very Much
C 7.75 8.05 8 23.8 7.93 Liked Very Much
D 7.79 8 8.3 24.09 8.03 Liked Very Much
TOTAL 95.49
GRAND MEAN 7.96 LIKED VERY MUCH
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Aroma

The aroma of espasol was evaluated and result was tabulated in table 4.0.

Treatment C got the highest mean score of 7.97 followed by treatment A with the mean

score of 7.92, and treatment B with the mean score of 7.89. These three treatments were

interpreted as “liked very much” Treatment D got the mean score of 7.8 and got the

verbal interpretation of “liked moderately”.

Analysis of variance on the mean score on aroma of espasol in Table 4.1 shows

no significant difference among treatments.

Color

The mean score on color of espasol is shown inTable 5.0. Treatment A got the

highest mean score of 8.17, followed by Treatment C with the mean score of 8.15 which

is interpreted as “liked extremely”. Treatment B got the mean score of 7.95 which is

interpreted as “liked very much” Treatment D got the lowest mean score of 7.9 with

verbally interpretation of “liked moderately.”

Analysis of variance on color of espasol is shown in Table 5.1. It shows that there

is no significant difference among treatments.

General Acceptability

The mean score on the general acceptability of espasol is shown on table 6.0. Data

showed that treatment A got the highest mean score of 8.18 which is interpreted as “liked

extremely,” followed by Treatment C with the mean score of 8.1, then Treatment D with

the mean score of 7.97 and Treatment B with the mean score of 7.92. these were verbally

interpreted as “liked very much.”

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Analysis of variance on general acceptability of espasol is shown in Table 6.1. it

revealed that there was not no significant difference among treatment means.

Table 2.1. Analysis of variance on the flavor of espasol.

SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
Pr(>F)
VARIATION FREEDOM SQUARES SQUARE F
Treatment 3 0.0656 0.0219 0.68 0.5876
Error 8 0.2567 0.0321
Total 11 0.3223
ns-not significant CV-2.25%

Table 3.0. Mean score on the texture of espasol.

VERBAL
TREATMENT REPLICATION TOTAL MEAN
INTERPRETATION
I II III
A 7.7 7.8 7.9 23.4 7.8 Liked Moderately
B 7.65 7.7 8.2 23.55 7.85 Liked Very Much
C 7.55 7.9 8.05 23.5 7.83 Liked Very Much
D 7.75 7.75 8.05 23.55 7.85 Liked Very Much
TOTAL 94
GRAND MEAN 7.83 LIKED VERY MUCH

Table 3.1. Analysis of variance on the texture of espasol.

SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
Pr(>F)
VARIATION FREEDOM SQUARES SQUARE F
Treatment 3 0.0050 0.0017 0.03 0.9911
Error 8 0.3967 0.0496
Total 11 0.4017
ns-not significant CV-2.84%
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Table 4.0. Mean score on the aroma of espasol.
VERBAL
TREATMENT REPLICATION TOTAL MEAN
INTERPRETATION
I II III
A 7.9 7.8 8.05 23.75 7.92 Liked Very Much
B 7.85 7.8 7.95 23.6 7.87 Liked Very Much
C 7.9 7.9 8.1 23.9 7.97 Liked Very Much
D 7.95 7.5 7.95 23.4 7.8 Liked Moderately
TOTAL 94.65
GRAND MEAN 7.89 LIKED VERY MUCH

Table 4.1. Analysis of variance on the aroma of espasol.

SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
Pr(>F)
VARIATION FREEDOM SQUARES SQUARE F
Treatment 3 0.0446 0.0149 0.58 0.6437
Error 8 0.2046 0.0256
Total 11 0.2492
ns-not significant at 5% level of significance CV- 2.03%

Table 5.0. Mean score on the color of espasol.

VERBAL
TREATMENT REPLICATION TOTAL MEAN
INTERPRETATION
I II III
A 8 8.25 8.1 24.35 8.17 Liked Extremely
B 8 7.85 8 23.85 7.95 Liked Very Much
C 8.1 8.05 8.3 24.45 8.15 Liked Extremely
D 8 7.7 8 23.7 7.9 Liked Moderately
TOTAL 96.35
GRAND MEAN 8.04 LIKED VERY MUCH

Table 5.1. Analysis of variance on the color of espasol.

SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
Pr(>F)
VARIATION FREEDOM SQUARES SQUARE F
Treatment 3 0.1356 0.0456 2.55 0.1286
Error 8 0.1417 0.0177
Total 11 0.2773
ns-not significant at 5% level of significance CV-1.66%

Table 6.0. Mean score on the general acceptability of espasol.

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VERBAL
TREATMENT REPLICATION TOTAL MEAN
INTERPRETATION
I II III
A 7.95 8.35 8.25 24.55 8.18 Liked Extremely
B 7.85 7.95 7.95 23.75 7.92 Liked Very Much
C 7.85 8.25 8.2 24.3 8.1 Liked Very Much
D 7.9 8 8 23.9 7.97 Liked Very Much
TOTAL 96.5
GRAND MEAN 8.04 LIKED VERY MUCH

Table 6.1. Analysis of variance on the general acceptability of espasol.

SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
Pr(>F)
VARIATION FREEDOM SQUARES SQUARE F
Treatment 3 0.1342 0.0447 1.83 0.2190
Error 8 0.1950 0.0244
Total 11 0.3292
ns-not significant at 5% level of significance CV-1.94%

Cost Analysis

The cost of the pandan flavored espasol was computed, tabulated and shown in

Appendix B. Treatment A incurred cost Php 2.00/roll, Treatment B cost Php 2.00/roll,

Treatment C cost Php 2.00/roll and Treatment D got the highest cost of Php 2.2/rolled.
 26
CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATION

Summary

This study was conducted to find out if pandan is acceptable in making as

flavoring in espasol. Specifically this study, aimed to determine the effect of pandan

decoction in espasol, find out the acceptability level of pandan flavored espasol,

determine if there is a significant difference among treatments in terms of appearance,

flavor, texture, aroma, color and general acceptability of the product and determine the

cost of the product.

The study was a single factor experiment in Completely Randomized Design

(CRD, using different amount of pandan decoction as a variable. The acceptability of the

product was evaluated by the panelists based on the criteria found in the scorecard on

sensory evaluation. The result was tabulated and analyzed by following the procedure in

the analysis of variance (ANOVA) using statistical tool for agricultural research (STAR)

done by a statistician.

Findings

Based on the evaluation and analysis of the data of the following were the

findings of the study:

As to appearance, the four treatments were liked very much as indicates in its

grand mean. There was no significant difference existed among treatments.

In terms of flavor, all treatments were liked very much by the panelist. No

significant difference existed among treatments.

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The pandan flavored espasol were liked very much in texture. The panelist have

the same ratings on the texture of the product as indicated in the ANOVA table.

In terms of aroma, the three treatments A, B, and C were indicates liked very

much and treatment D indicates like moderately. The four treatments were like very

much as indicates in its grand mean. There was no significant difference existed among

treatments.

As to color, the four treatments were liked very much as indicates in its grand

mean. There was no significant difference existed among treatments.

In terms of general acceptability, all treatments were liked very much by the

panelist. No significant difference existed among treatments.

Conclusions

Based on the findings of the study, the researchers came up with the following

conclusions:

1. Generally, the result of the sensory evaluation revealed that the pandan

decoction extract has no effect on sensory characteristics of the espasol.

2. All treatments were “liked very much” in terms of the different sensory

qualities evaluated.

3. There was no significant difference existed among the treatments in terms of all

the sensory qualities tasted.

4. A roll of the espasol approximately cost 2.2php whether it uses different

amounts of pandan decoction extract.

 28
Recommendations

Based on the conclusions of the study, the following recommendations are

presented:

1. It is recommended to make the pandan decoction extract more concentrated in

order to measure it’s effects as flavor enhancer.

2. Further study on the use of pandan leaves in other forms is recommended.

3. A study on the health benefits of the pandan leaves extract is also suggested for

the future students of food technology and future researchers.

 29
LITERATURE CITED

Anggeokbee (2012) http://anggreenfingers.wordpress.com/author/anggeokbee/

Bacudo, M and Aguilar, J. 2017. Lemon grass as flavor enhancer of butterscrotch Bailan
Campus, Pontevedra Capiz.

Burnt Lumpia on April 23, 2008. Retrieved February 16, 2017

Dapat, K. 2005. The Acceptability of Sweet Potato Maja blanca. Capiz State University,

Heben, (2016) https://drhealthbenefits.com/herbal/leaves/health-benefits-of-pandan-

leaves

McGee, H. (2004) http://anggreenfingers.wordpress.com/author/anggeokbee/

Pharmacognosy Magazine (2015) https://drhealthbenefits.com/herbal/leaves/health-

benefits-of-pandan-leaves

Quan (2014) www/.toponmylist.com/top-on-my-list-20-native-by-quan/

Raghavan, S. (2007) http://anggreenfingers.wordpress.com/author/anggeokbee/

Routray and Rayaguru, (2010) https://blogs.reading.ac.uk/tropical-biodiversity/2013/01/

pandamus-amaryllifolius/

Sarcino R. and Salvador R 2015. The preliminary study on the development and
acceptability of kamias, langka and gumamela mixture (KALAMELA) as
beverage, Capiz State University, Bailan Campus, Pontevedra Capiz

Setyowati & Siemonsma, 1999 https://blogs.reading.ac.uk/tropical-biodiversity

/2013/01/pandamus-amaryllifolius/

Tan, Hugh (2005) http://anggreenfingers.wordpress.com/author/anggeokbee/

Teng et al., (1979) https://blogs.reading.ac.uk/tropical-biodiversity/2013/01/pandamus-

amaryllifolius/

Wakte et al., 2009 https://blogs.reading.ac.uk/tropical-biodiversity/2013/01/pandamus-

amaryllifolius/
 30

APPENDICES
 31
Appendix. A. Sensory Evaluation Sheet

Name: __________________________Date:_______________Replication:___________

Instruction:
We conducting a test on sensory evaluation on “Pandan (Pandanus amaryllifolius)”.
We would like to solicit your cooperation. Four Samples are presented for you to
evaluate. Please put a check (√) mark to the column which corresponds to your rating on
the products.

Thank You!
Joel D. Villaruel
Susana B. Inion
Researchers
Sensory Qualities Score Treatments Sensory Qualities Score Treatments
Appearance Value A B C D Aroma Value A B C D
Liked Extremely 9 () () () () Liked Extremely 9 () () () ()
Liked Very Much 8 () () () () Liked Very Much 8 () () () ()
Liked Moderately 7 () () () () Liked Moderately 7 () () () ()
Liked Slightly 6 () () () () Liked Slightly 6 () () () ()
Neither like nor 5 () () () () Neither like nor 5 () () () ()
Disliked Disliked
Disliked Slightly 4 () () () () Disliked Slightly 4 () () () ()
Disliked Moderately 3 () () () () Disliked Moderately 3 () () () ()
Disliked Very Much 2 () () () () Disliked Very Much 2 () () () ()
Disliked Extremely 1 () () () () Disliked Extremely 1 () () () ()
Flavor Color
Liked Extremely 9 () () () () Liked Extremely 9 () () () ()
Liked Very Much 8 () () () () Liked Very Much 8 () () () ()
Liked Moderately 7 () () () () Liked Moderately 7 () () () ()
Liked Slightly 6 () () () () Liked Slightly 6 () () () ()
Neither like nor 5 () () () () Neither like nor 5 () () () ()
Disliked Disliked
Disliked Slightly 4 () () () () Disliked Slightly 4 () () () ()
Disliked Moderately 3 () () () () Disliked Moderately 3 () () () ()
Disliked Very Much 2 () () () () Disliked Very Much 2 () () () ()
Disliked Extremely 1 () () () () Disliked Extremely 1 () () () ()
Texture General
Liked Extremely 9 () () () () Acceptability 9 () () () ()
Liked Very Much 8 () () () () Liked Extremely 8 () () () ()
Liked Moderately 7 () () () () Liked Very Much 7 () () () ()
Liked Slightly 6 () () () () Liked Moderately 6 () () () ()
Neither like nor 5 () () () () Liked Slightly 5 () () () ()
Disliked Neither like nor
Disliked Slightly 4 () () () () Disliked 4 () () () ()
Disliked Moderately 3 () () () () Disliked Slightly 3 () () () ()
Disliked Very Much 2 () () () () Disliked Moderately 2 () () () ()
Disliked Extremely 1 () () () () Disliked Very Much 1 () () () ()
Disliked Extremely
 32
Appendix B. Cost Analysis of the Pandan Flavored Espasol

Ingredients Treatments
A B C D
Pandan decoction
Malagkit Php. 20.00 Php. 20.00 Php. 20.00 Php. 20.00
Sugar 10.00 10.00 10.00 10.00
Butong (young coconut meat) 4.00 4.00 4.00 4.00
Coconut milk 6.50 6.50 6.50 6.50
Coconut water 4.00
Total 40.00 40.00 40.00 40.00
Yield 20 rolled 20 rolled 20 rolled 20 rolled
Cost 2.00 2.00 2.00 2.2
Weight of the product 10 grams 10 grams 10 grams 10 grams
 33
Appendix C. Mean Rating of Panellist

Mean rating given by twenty (20) panelist on the four treatments in three

replication for the products prepared from Pandan Flavored Espasol.

Sensory 1st Replication 2nd Replication 3rd Replication

Qualities A B C D A B C D A B C D
Appearance 8.1 7.95 7.75 8.1 8.1 8 7.75 7.85 8.15 8.1 8.2 8.2
Flavor 7.75 7.75 7.75 7.95 8.2 7.9 8.05 8 8 8 8 8.3
Texture 7.7 7.65 7.85 7.75 7.8 7.7 7.9 7.75 7.9 8.2 8.05 8.05
Aroma 7.9 7.85 7.9 7.95 7.8 7.8 7.9 7.5 8.05 7.95 8.1 7.95
Color 8 8 8.1 8 8.25 7.85 8.05 7.7 8.1 8 8.3 8
General 7.95 7.55 7.85 7.9 8.35 7.95 8.25 8 8.25 7.95 8.2 8

Acceptability
 34
Appendix D. Standard Recipe of Pandan Flavored Espasol

Ingredients

1 cup malagkit

¾ cup grated coconut

1 cup sugar

1 cup coconut water/1cup Pandan decoction

¾ coconut oil
 35
Appendix E. Raw Data on the Appearance of Espasol

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
9 9 8 8 9 9 8 8 9 9 8 8
8 8 8 8 8 8 8 8 9 9 8 9
8 7 7 8 8 7 8 7 7 8 7 8
9 9 9 9 9 9 9 9 9 9 9 9
4 4 4 4 6 7 7 6 4 4 4 4
9 9 8 9 7 8 7 8 9 9 9 8
6 6 6 6 7 6 6 7 8 8 7 8
7 7 8 6 9 8 7 6 7 8 9 7
8 8 8 9 9 8 9 8 8 9 8 8
9 8 7 6 9 7 8 8 8 9 8 8
9 8 9 9 9 8 9 9 9 8 9 9
7 7 8 9 9 8 8 8 8 8 9 9
7 8 9 8 7 8 9 7 8 9 9 8
8 7 7 8 7 7 8 8 8 8 8 8
8 8 9 9 8 8 9 9 8 8 9 9
7 8 6 7 7 6 7 7 8 8 9 8
7 8 8 8 7 8 8 8 8 8 7 8
8 7 7 8 7 8 8 8 8 8 8 8
8 9 7 9 7 8 8 9 7 8 8 9
8 8 8 7 7 8 7 7 8 9 8 8
154 153 151 155 156 154 158 155 158 164 161 161
7.7 7.65 7.55 7.75 7.8 7.7 7.9 7.75 7.9 8.2 8.05 8.05
 36
Appendix F. Raw Data on the Flavor of Espasol.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
9 9 8 8 9 9 8 8 9 9 8 9
9 8 8 9 9 8 8 9 9 8 8 9
7 6 8 8 8 7 8 7 7 6 6 7
8 8 8 9 9 9 9 9 9 8 8 9
6 9 8 9 6 9 8 9 6 9 8 9
9 9 8 9 9 8 8 9 9 9 9 8
6 6 7 6 7 6 7 6 8 7 8 7
8 7 7 6 9 8 7 6 7 7 8 9
9 8 9 8 9 9 9 9 8 8 9 8
9 8 7 6 9 7 8 8 7 8 9 8
9 9 9 9 9 9 9 9 9 9 9 9
7 7 8 9 8 8 9 9 8 8 9 9
7 8 8 7 7 8 9 8 8 9 8 9
8 9 9 8 7 8 9 8 8 9 9 9
9 8 7 9 9 8 8 8 9 9 9 9
6 7 6 7 8 7 7 8 7 7 6 7
7 7 8 8 8 8 8 8 7 8 8 7
7 8 7 8 7 8 8 7 8 8 7 8
8 7 7 8 9 7 7 8 9 7 7 8
7 7 8 8 8 7 7 7 8 7 7 8
155 155 158 159 164 158 161 160 160 160 160 166
7.75 7.75 7.75 7.95 8.2 7.9 8.05 8 8 8 8 8.3
 37
Appendix G. Raw Data on the Texture of Espasol.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
9 9 8 8 9 9 8 8 9 9 8 8
8 8 8 8 8 8 8 8 9 9 8 9
8 7 7 8 8 7 8 7 7 8 7 8
9 9 9 9 9 9 9 9 9 9 9 9
4 4 4 4 6 7 7 6 4 4 4 4
9 9 8 9 7 8 7 8 9 9 9 8
6 6 6 6 7 6 6 7 8 8 7 8
7 7 8 6 9 8 7 6 7 8 9 7
8 8 8 9 9 8 9 8 8 9 8 8
9 8 7 6 9 7 8 8 8 9 8 8
9 8 9 9 9 8 9 9 9 8 9 9
7 7 8 9 9 8 8 8 8 8 9 9
7 8 9 8 7 8 9 7 8 9 9 8
8 7 7 8 7 7 8 8 8 8 8 8
8 8 9 9 8 8 9 9 8 8 9 9
7 8 6 7 7 6 7 7 8 8 9 8
7 8 8 8 7 8 8 8 8 8 7 8
8 7 7 8 7 8 8 8 8 8 8 8
8 9 7 9 7 8 8 9 7 8 8 9
8 8 8 7 7 8 7 7 8 9 8 8
154 153 151 155 156 154 158 155 158 164 161 161
7.7 7.65 7.55 7.75 7.8 7.7 7.9 7.75 7.9 8.2 8.05 8.05
 38
Appendix H. Raw Data on the Aroma of Espasol.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
9 9 9 9 9 9 9 9 9 9 9 9
7 7 7 8 7 7 7 8 8 8 8 8
7 6 8 7 8 7 7 6 8 7 8 7
9 9 9 9 9 9 9 9 9 9 9 9
7 8 7 6 7 8 7 6 7 8 7 6
9 8 9 9 7 8 8 9 9 9 9 9
7 6 8 6 7 6 6 6 8 7 7 7
7 6 8 8 9 7 8 6 8 7 7 9
9 9 8 9 9 9 8 7 8 8 8 9
8 9 8 8 9 8 8 7 8 8 9 7
9 8 8 9 8 9 9 9 8 9 9 9
7 7 8 9 9 8 9 8 9 8 9 8
8 8 7 8 7 8 9 8 8 8 9 8
8 9 8 8 7 8 9 8 8 9 9 8
7 8 9 8 8 8 9 8 8 8 8 8
8 8 7 8 7 7 6 7 8 7 6 7
8 9 9 8 7 8 8 7 8 7 7 8
8 8 7 7 7 7 7 8 7 7 8 8
8 8 7 7 7 8 8 7 7 8 8 7
8 7 7 8 8 7 7 7 8 8 8 8
158 157 158 159 156 156 158 150 161 159 162 159
7.9 7.85 7.9 7.95 7.8 7.8 7.9 7.5 8.05 7.95 8.1 7.95
 39
Appendix I. Raw Data on the Color of Espasol.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
9 9 9 9 9 9 9 9 9 9 9 9
9 9 8 9 9 9 8 9 9 8 8 9
7 8 8 8 7 6 6 8 7 6 6 8
9 9 9 9 9 9 9 9 8 8 8 9
7 8 9 6 7 8 9 6 7 8 9 6
9 9 8 7 8 8 7 9 9 9 9 8
6 6 7 6 7 6 6 6 8 7 7 8
6 7 8 8 9 8 7 6 9 8 7 7
9 8 9 9 9 9 9 7 8 8 9 8
9 7 8 6 9 8 7 8 8 8 9 7
8 9 9 9 9 9 9 9 9 9 9 9
8 8 8 9 8 8 9 7 8 8 9 8
8 8 7 9 8 8 9 7 8 8 9 7
8 9 9 9 8 8 9 8 8 8 9 8
9 7 8 7 9 7 8 7 7 8 9 9
7 8 6 8 7 6 7 7 7 8 8 8
7 8 9 9 8 8 9 9 8 9 9 8
8 8 7 7 8 8 8 7 8 8 7 9
9 7 7 8 9 7 7 8 9 7 7 8
8 8 9 8 8 8 9 8 8 8 9 8
160 160 162 160 165 157 161 154 162 160 166 160
8 8 8.1 8 8.25 7.85 8.05 7.7 8.1 8 8.3 8
 40
Appendix J. Raw Data on the General Acceptability of Espasol.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
9 9 9 8 9 9 9 8 9 9 9 8
9 9 8 9 9 9 8 9 9 8 8 9
6 7 8 7 8 7 8 8 8 8 7 8
9 9 9 9 9 9 9 9 9 8 8 9
8 7 6 6 8 8 8 8 8 7 6 6
9 8 8 9 8 7 7 9 9 9 9 8
8 8 7 8 7 6 6 6 8 8 7 7
9 8 7 7 9 8 7 6 8 7 9 7
8 8 8 9 9 9 9 8 8 8 9 8
9 8 7 6 9 8 8 7 8 8 9 8
9 9 9 9 9 9 9 9 9 9 9 9
7 8 8 9 8 8 9 9 8 8 9 9
8 9 8 9 8 8 9 8 8 8 8 9
8 7 8 8 8 8 9 8 8 9 9 9
7 8 8 7 8 8 9 8 8 7 8 8
7 8 7 8 8 7 7 8 8 7 7 8
7 6 8 8 8 8 8 8 7 8 8 7
7 8 8 8 8 8 8 8 8 8 8 7
8 7 8 7 9 7 8 8 9 7 8 8
7 6 8 7 8 8 8 8 8 8 9 8
159 157 157 158 167 159 165 160 165 159 164 160
7.95 7.85 7.85 7.9 8.35 7.95 8.25 8 8.25 7.95 8.2 8
 41
Appendix L. Curriculum Vitae of JOEL D. VILLARUEL

JOEL D. VILLARUEL
San Pedro, Pontevedra, Capiz
Phone No. 09362788556

EDUCATIONAL BACKGROUND

Elementary : Jolongajog Elementary School

Year : 2005

Secondary : Pontevedra National High School

Year : 2010

College : Capiz State University

Year : 2018

PERSONAL DATA

Age : 26
Sex : Male
Birth Date : January 8, 1991
Birth Place : San Pedro, Pontevedra, Capiz
Civil Status : Single
Height : 5’6”
Weight : 50.kg
Nationality : Roman Catholic
Father’s Name : Renato Villaruel
Occupation : Fisherman
Mother’s Name : Lucita Villaruel
Occupation : Housewife
Language/Dialects Spoken : Filipino, English, Hiligaynon
 42
Appendix L. Curriculum Vitae of SUSANA B. INION

SUSANA B. INION
Lantangan, Pontevedra, Capiz
Phone No. 09262930408
Email Address: susanainion@yahoo.com

EDUCATIONAL BACKGROUND

Elementary : Lantangan Elementary School

Year : 2010

Secondary : Hipona National High School

Year : 2014

College : Capiz State University

Year : 2018

PERSONAL DATA

Age : 22
Sex : Female
Birth Date : December 19, 1995
Birth Place : Lantangan, Pontevedra, Capiz
Civil Status : Single
Height : 5’4”
Weight : 46.kg
Nationality : Roman Catholic
Father’s Name : Romeo E. Inion
Occupation : Farmer
Mother’s Name : Bibiana B. Inion
Occupation : Farmer
Language/Dialects Spoken : Filipino, English, Hiligaynon